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Rum-Glazed Grilled Pineapple with Vanilla Bean Mascarpone

Sweet, smoky, and deeply caramelized grilled pineapple bathed in a dark rum and brown sugar glaze, finished with a rich and creamy vanilla bean mascarpone topping.

Rum-Glazed Grilled Pineapple with Vanilla Bean Mascarpone
Prep 15 min Cook 10 min Total 40 min Level Easy
Serves 6

Ingredients

Pineapple & Rum Glaze

  • 1 whole Fresh pineapple — Peeled, cored, and cut into 1-inch thick spears or rings
  • 0.33 cup Dark rum — Aged or spiced dark rum works best
  • 0.5 cup Dark brown sugar — Packed
  • 3 tablespoons Unsalted butter — Melted
  • 0.5 teaspoon Ground cinnamon
  • 1 pinch Sea salt

Vanilla Bean Mascarpone

  • 8 ounces Mascarpone cheese — Chilled
  • 3 tablespoons Powdered sugar — Sifted
  • 1 teaspoon Vanilla bean paste — Can substitute with pure vanilla extract
  • 2 tablespoons Heavy cream (optional) — As needed to adjust consistency

Instructions

  1. In a medium bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla bean paste until smooth. If the mixture is too thick, whisk in heavy cream 1 tablespoon at a time until it reaches a soft, dollop-able consistency. Cover and refrigerate until ready to serve.

    ~5 min
    Do not over-whisk the mascarpone, as it can separate and become grainy.

  2. In a large mixing bowl or a shallow dish, whisk together the dark rum, brown sugar, melted butter, ground cinnamon, and a pinch of salt until the sugar is mostly dissolved.

    ~5 min

  3. Add the pineapple spears or rings to the rum marinade, tossing gently to coat completely. Let sit at room temperature for 15 minutes to absorb the flavors.

    ~15 min
    For a deeper flavor, you can marinate the pineapple for up to 1 hour in the refrigerator.

  4. Preheat your grill or cast-iron grill pan to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

    ~5 min
    Make sure your grill grates are very clean to get the best sear marks and prevent sticking.

  5. Remove the pineapple from the marinade (reserve the leftover marinade). Place the pineapple on the grill and cook for 3 to 4 minutes per side. During the last few minutes of grilling, generously baste the pineapple with the reserved marinade to build a thick, caramelized glaze. Grill until deep char marks appear and the edges are beautifully caramelized.

    ~8 min
    Watch the pineapple closely; the sugar in the marinade can burn quickly if the grill is too hot.

  6. Transfer the grilled pineapple to a serving platter. While still warm, top each piece with a generous dollop of the chilled vanilla bean mascarpone.

    ~2 min
    Garnish with a sprig of fresh mint or a sprinkle of toasted coconut flakes if desired.
Nutrition
320
Calories
3
Protein (g)
35
Carbs (g)
18
Fat (g)
11
Sat. Fat (g)
2
Fiber (g)
30
Sugar (g)
70
Sodium (mg)
45
Cholesterol (mg)
Equipment
  • Grill or cast-iron grill pan
  • Mixing bowls
  • Whisk
  • Basting brush
  • Tongs
Tips & Storage
  • Make sure your pineapple is ripe but still firm; overly ripe pineapple may fall apart on the grill.
  • If you want a non-alcoholic version, swap the rum for apple juice or pineapple juice mixed with a teaspoon of rum extract.
  • You can simmer the leftover marinade in a small saucepan over medium heat for 3-5 minutes to create a thick, pourable syrup to drizzle over the finished dish.
  • Storage: Store leftover grilled pineapple in an airtight container in the refrigerator for up to 3 days. Store the mascarpone topping in a separate airtight container. Reheat the pineapple gently in a skillet or microwave before serving.
Tags
barbecue boozy caramelized cookout dessert elegant fruit gluten_free gluten-free grilled nut_free outdoor cooking quick dessert rum smoky summer sweet tropical vegetarian vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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